1. Preheat oven to 350F. Line pan with parchment paper. Set aside.
2. In large bowl, beat butter and eggs together with whisk until smooth.
3. Add milks and vanilla, stirring to combine.
4. In separate bowl, mix together rice flour, sugar, baking powder, and matcha.
5. Add dry mixture to wet, and mix until combined. The consistency of the batter should be thick and resembles pancake batter.
6. Pour batter into prepared pan and bake for 60 minutes, or until toothpick comes out clean.
7. Allow to cool slightly before removing from pan. Cut and enjoy!

Puffy crackly top fresh from the oven.

My first bite.

Although the batter was lumpy from my not-so-softened butter, the final result still turned out amazing. The texture is wonderful- the tougher chew and crisp on the crust and the softer wet center. Be warned, these mochi cake squares are quite addicting and hard to walk away from!

The corner ones are the best!

Best enjoy when fresh from the oven or simply reheat them the next day- just as lovely!